the baker upstairs: southwest chicken and rice bowls

2.16.2015

southwest chicken and rice bowls

Yum

Because sometimes you just need a delicious, quick, healthy one-pot meal. These southwest chicken and rice bowls are bursting with flavor and super easy to make. I love when comfort food meets healthy food in a delicious bowl of goodness! These are also fun because they're so customizable. You can add pretty much whatever you like to the top, and they'll taste awesome. We topped ours with avocado, sour cream, fresh salsa, and cilantro (for those that swing that way - I picked that single leaf off mine as soon as I took the picture...). I think they would also be delicious with chopped olives, green chilies, jalapeƱos, crumbled queso fresco... you name it! This recipe also makes a ton, so my little family had plenty of leftovers for lunches and for the freezer. This is a meal that I make frequently because it's so much payout for so little effort. Yum!
Southwest Chicken and Rice Bowls

4 boneless skinless chicken breasts (about 2 pounds)
Salt and pepper
2 tablespoons canola oil
1 yellow onion, chopped
4 garlic cloves, finely minced
1 teaspoon chili powder
1 teaspoon cumin
1 1/2 cups long-grain white rice
4 cups low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) package frozen corn
4 ounces cheese (I used a combination of Monterey Jack and sharp cheddar)
toppings of your choice: cilantro, salsa, sour cream, avocados, green chilies, chopped olives, etc.

Cut each piece of chicken in half lengthwise and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet. Add the chicken to the skillet and cook for 2-3 minutes on each side, until golden brown. Remove the chicken to a plate (it will cook more in a subsequent step). Add the other tablespoon of oil to the skillet and add the onions and garlic. Cook 2-3 minutes, or until fragrant. Add the chili powder, cumin, and rice, and cook, stirring frequently, until the rice is slightly translucent. Add the chicken broth and bring to a simmer. Add the chicken back to the skillet, cover, and reduce the heat to medium low. Cook 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.  Stir in the black beans, corn, and cheese, and cook until heated through. Serve with toppings of your choice and enjoy!

adapted from Mel's Kitchen Cafe 


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